BREADNUT SEEDS KIKIAM

JEZIEL L. RAYMUNDO

Thesis Manuscript Submitted to the College of Technology,

University of Southern Mindanao-Kidapawan City Campus,
Sudapin, Kidapawan City in Partial Fulfilment
of the Requirements for the Degree of

BACHELOR OF INDUSTRIAL TECHNOLOGY

(Food and Beverage Preparation and Service Technology)

APRIL 2022

i
USMKCC-RES-F-004-R03

ii
 DEDICATION

To the people who have inspired and guide, and the source of financial

assistance in order to pursue and finish this manuscript;

To her loving and supportive parents;

Joseph L. Raymundo and

Elsie L. Raymundo

To her supportive sisters and brother;

Shiela Mae L. Raymundo, Aileen L. Raymundo and Raymart L. Raymundo

To her aunties, uncles, grandparents, cousins, and relatives;

Politod Family, Labanon Family, Dela Cruz Family, Condez Family and

Raymundo Family

To her beloved classmates;

BIT-4C FOODS TECHNOLOGY

To her supportive friends;

Pretziel, Amelyn, Rowena, Shiela, Mary Joy Dan.x, Rossette, Liklik and Romeo

To her mentors who have shared their ideas and knowledge,

Most of all, this humble piece of work is sincerely dedicated to our Almighty God.

J.L.R

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 ACKNOWLEDGMENT

With a deepest gratitude and sincere appreciation that the researcher

extends her profound appreciation to the following persons who helped make this

study successful:

Dr. Ronielyn F. Pinsoy, USM-KCC Chancellor, for her approval to conduct

this study;

Dr. Ramil B. Purugganan, RES Director, for his unending effort,

understanding, and invaluable advice for the improvement of this study;

Dr. Josephine G. Gonzaga, her thesis adviser for her precious time,

contribution of knowledge, encouragement, constructive criticism and for her

unending support to make this study successful;

The member of the panel of examiners, Dr. Bonifacia A. Alojipan and Ms.

Sheila Mae S. Alegada, and Dr. April B. Flores as the Chairman of the examining

committee, for their time, knowledge, comments suggestions and

recommendations for the improvement of this study;

To her parents, Mr. Joseph L. Raymundo and Mrs. Elsie L. Raymundo, for

their countless sacrifices and unending love, understanding, guidance and prayer

as well as for financial support for the researcher, and everything that stimulates

the research to move on in the midst of trials and difficulties;

To her siblings, Shiela Mae L. Raymundo, Aileen L. Raymundo and

Raymart L. Raymundo for the encouragement who provided moral and financial

support which served as her source of inspiration in pursuing this study;

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 To her friends for their constant encouragement and support to pursue this

study and for those people who are not mentioned but who offered the

researcher a helping hand during the presentation of this study and for those who

encouraged and influence her to do best, her genuine, expression of thanks;

Finally, the researcher is grateful to Almighty God, who is the only source

of wisdom and strength and His unconditional love guidance and bountiful

blessings which led to the success of this study. She could never do this without

Faith unto Him.

JEZIEL L. RAYMUNDO
Researcher

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 ABSTRACT

RAYMUNDO, JEZIEL LABANON. 2022. Breadnut Seeds Kikiam. BIT Thesis.

College of Technology. University of Southern Mindanao – Kidapawan
City Campus, Sudapin, Kidapawan City. 41pp.

Adviser: JOSEPHINE G. GONZAGA, PhD

This study sought to determine the acceptability of Breadnut Seeds in

Making Kikiam in terms of appearance, taste and texture. The product was
evaluated by the ninety (90) respondents from Brgy. Alibayon, Magpet, North,
Cotabato ages eighteen to sixty (18-60) years old who are lovers of street foods
or kikiam and were selected through purposive sampling. A sensory evaluation
score sheet was based on Hedonic Scale. This was done in three replication and
interpreted using weighted mean and frequency count. Thus, the results of the
study revealed that the product in terms of appearance got the Like Very Much.
In terms of taste, it resulted to “Like Extremely” and in terms texture, resulted to
“Like Very Much”. Therefore, the study revealed that the breadnut seeds flour in
making kikiam in terms of appearance, taste, and texture was acceptable.

Keywords: Appearance, Breadnut seeds, Kikiam, Taste, Texture

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 TABLE OF CONTENTS

PRELIMINARIES Page

Title Page i

Approval Sheet ii

Dedication iii

Acknowledgment iv

Abstract vi

Table of Contents vii

List of Tables ix

List of Figure x

List of Appendices xi

INTRODUCTION 1

Objectives of the Study 2

Significance of the Study 3

Scope and Delimitation of the Study 4

Operational Definition of Terms 4

REVIEW OF RELATED LITERATURE 5

Review of Related Literatures 5

Conceptual Framework 12

Assumption of the Study 13

METHODOLOGY 14

Research Design 14

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 Research Locale 14

Research Respondents 14

Research Instruments 15

Sampling Procedure 15

Research Material, Ingredients Procedure 16

Data Gathering Procedure 17

Statistical Tool 17

RESULTS AND DISCUSSION 18

SUMMARY, CONCLUSION AND RECOMMENDATIONS 22

Summary 22

Conclusion 22

Recommendations 23

LITERATURE CITED 24

APPENDICES 26

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 LIST OF TABLES

Table Title Page

A 9- point Hedonic Scale of the of Breadnut Seeds Kikiam 15

1 Acceptability of Breadnut Seeds Kikiam 19

in terms of Appearance

2 Acceptability of Breadnut Seeds Kikiam 20

in terms of Taste

3 Acceptability of Breadnut Seeds Kikiam 21

in terms of Texture

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 LIST OF FIGURE

Figure Title Page

1 Conceptual Framework of the Study 12

x
 LIST OF APPENDICES

Appendix Title Page

A Letter Request 27

B Research Instrument 28

C Research Ethics Information Sheet 30

D Standard Recipe in Making All-Purpose Flour 33

E Standard Recipe in Making Kikiam 34

F Experimental Recipe in Making Breadnut Seed Flour 35

G Experimental Recipe in Making Breadnut Kikiam 36

H Documentation of Production 37

I Documentation of Testing 39

J Curriculum Vitae 40

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 1

INTRODUCTION

Breadnut was introduced to the tropics by European explorers and

traders, where it quickly expanded. It was developed as an exotic fruit in the

Philippines, where it can reach a height of 50 feet and bear 600-800 seasoned

fruits per plant. The seeds and pulps were used in recipes and snacks, and they

may be kept in brine or made into nut butter, paste, or flour (Specialty Produce,

2021).

On the other hand, food plays a significant role in people's daily lives, and

it has become a tradition at any gathering including food. It became a cherished

tradition to celebrate anniversaries with the presence of food, and it spread

across the country. Street foods are prepared foods and beverages that are

simply manufactured and ready to eat. They are sold by vendors and are referred

to as such. As time passed, the food industry grew, and new sorts of businesses

emerged. Although not healthy, street food is convenient, and kikiam is the most

popular street food.

According to Manalo (2019), kikiam is a sausage like dish and it was

adapted right away ever since it was introduced in the Philippines and was a

SSlocal adaptation of ngo hiang, which is composed of five spice-season ground

pork and mince shrimp. It has a smooth, slick appearance and a range of flavors.

Thus, the researcher was eager to conduct a study about kikiam using

breadnut seeds since breadnut seeds can be made into different dishes. And it

has lots of nutrient content that could help the diet in every Filipino people.
 2

Breadnut kikiam on the other hand provides nutrient needed by our body. This

study was conducted to further develop street food products in the Philippines.

Also, it helps the farmers, entrepreneur or even individual to utilize the said fruit.

Therefore, this study generally aimed to utilized the breadnut seed to

powdery like flour and develop breadnut seeds in making kikiam. Also, to

determine the acceptability of breadnut seeds in making kikiam in terms of

appearance, taste and texture. This could be a big help to those people who lived

in rural area especially to those who have cultivated breadnut fruit. The fruits

could be sold and it could not be turned to waste. It will help individual to have

healthy diet instead of using different meat for protein, it can substitute the

breadnut seed because of its protein content. And encourage more to use the

seeds to ventures other products.

Objectives of the Study

The general objective of the study was to determine the acceptability of

bread nut seeds in making kikiam.

Specifically, it aimed to:

1. Develop the Breadnut seeds kikiam

2. Determine the acceptability of breadnut seeds in making kikiam in terms

of:

2.1 Appearance

2.2 Taste, and

2.3 Texture
 3

Significance of the Study

The result of the study served as a reference for the students, teachers,

business owner and future researchers as they perform their own research,

providing them with extra information about kikiam. It is also beneficial to the

food industry to innovate the use of kikiam that can produce a wider food

industry. And it was a great help for the entrepreneurs to invest a unique product

of kikiam in their business. In additional information on ways of utilizing breadnut

seed, kikiam lovers would likewise benefit as they were interested to taste a new

product.

Farmers would be encouraged to plant breadnut trees to be able to supply

breadnut seeds in the market. Lastly, for the future researchers that may use this

data for their reference to further related study.

Scope and Delimitation of the Study

This experimental study was limited to the development and determine the

acceptability of breadnut seeds in kikiam in terms of appearance, taste, and

texture. Matured breadnut seeds were utilized by the researcher. The study was

processed at Food Laboratory Room 3, USM-KCC, Sudapin, Kidapawan City

and conducted at Purok Sampaguita, Alibayon, Magpet North Cotabato. There

were Ninety (90) respondents of the study ages 18-60 years old and purposive

sampling was used to identify them. This study used experimental method in
 4

making breadnut seeds kikiam with the used of dehydrator machine and grinding

machine. To produce powder, slice the breadnut seeds into julienne, put it inside

dehydrator with 90C for 4 hours or until it dried, grind it and pulverize to produce

bread-nut seeds flour and replaced it to the all-purpose flour in making kikiam.

Operational Definition of Terms

To facilitate a better understanding of the study, the following terms were

operationally defined:

Appearance - this refers to the brown color of the breadnut seeds kikiam

and oblong shape.

Breadnut Flour- this refers to flour that is made of breadnut seed used to make

kikiam

Drying- this refers to the process where the breadnut seed is dried using

dehydrator to remove the moisture and to avoid molds and yeast to grow.

Frying- this refers to the process where the breadnut seed kikiam is fried for

three minutes.

Grinding- this refers to a process of breadnut seed being powder and turns to

flour.

Kikiam- this refers to the final product of the study which is made out of breadnut

seed flour.

Taste- this refers to the umami taste of the breadnut kikiam.

Texture- this refers to the smoothness of the breadnut kikiam

 5

REVIEW OF RELATED LITERATURE

This chapter presents the review of related literature of breadnut, breadnut

seed products and benefits, kikiam and other related studies.

Breadnut

According to Viola (2013), breadnut scientific name is Brosimum

alicastrum and it belongs to the flowering plant Moraceae. The origin of this plant

is in Mexico, but it is also manufactured in neighboring nations. Breadnuts are

not really a nuts, but rather fruits. The skin of the unripe breadnut is green, spiny

and latex-dripping. The white, fibrous interior is dotted with at least 50 white/ tan,

large, soft seeds. When ripe, the skin becomes brown and the inner flesh turns

light yellow with a soft texture. The seeds form a brown, hard, intricately-

patterned shell. Both immature and mature fruits are consumed. And the seeds

of breadnuts can be used to produce a beverage or can be eaten raw.

Breadnut Seed and Benefits

According to Nelson (2018), breadnut seed is well-known for its nutrient-

dense components where it contains high quantities of folic acid, zinc, and B

vitamins, and it provides numerous benefits. The chock of the breadnut is also

full of vital fibers like B complex, vitamin A and C, calcium, and others that keep

the body’s organs running smoothly.

 6

Furthermore, Breadnut pulp and seeds are both edible, while the fruits is

more commonly used for its seed. Snack dishes made from breadnut seeds can

be preserved in brine or ground into nut butter, oils, paste, and flour. The

immature fruits pulp and seeds can be used as a vegetable in soups, stews, and

curries. When harvested mature green, the breadnut undergoes rapid

transformation Also the fruit of the breadnut seed is highly perishable, with a

shelf life of no more than two days at room temperature (Mohammed, et. al

2011).

According to Nelson (2021), breadnut seeds contains excessive amount

protein, carbohydrates, fiber and low content of fat. They are rich in vitamins like

A, B, C and also contains potassium, iron zinc and calcium. And also, breadnut

seeds are rich in amino acids, fatty acids and organic acids composition.

In addition to that, breadnut seed heals rheumatoid arthritis because it

contains histidine which gives pain relieving effect and the potency was been

supported by various research. It also lower chance of cardiac arrest caused by

histidine for the reason of loosening blood veins and potassium that lowers blood

flow in the body and control heart beat by lowering the risk of sodium (Dr Health

n.d).

Products from Breadnut Flour

 7

According to Zamora, Vasquez, Ebison, Sibucao (2017), bread nut seeds

can be made into meat replacement in making meatballs. This product is

nutritious containing less fat.

In addition, breadnut flour can be made into pancakes, brittles, cakes,

viand,cookies and many more (Go, 2015).

In making breadnut flour, the seed were removed from its pulp and

washed before roasting and peeling. The peeled breadnut seeds were sliced

thinly into chips with a knife. The chips were placed in a clean container and

were sun dried for some days or oven dried until no traces of water was left, and

they were then milled into flour using corn mill and then sieved to separate the

fine powder from the coarse one (Research Gate, 2021).

According to Very well-fit (2021), breadnut flour is starchy and high in

carbs and fiber while it is low in fat, making it a good addition to healthy eating

plans that allow for higher carbohydrates foods. The flour offers a gut-friendly

alternative for those who have celiac disease or non-celiac gluten sensitivity.

Processing breadfruit into flour also preserves its nutritional value.

Street Food

According to Microbiological Quality of Street Food, for millions of low- and

middle-income customers in urban areas, street food, also known as ready – to –

eats food, prepared and sold by vendors or hawkers, especially in the street and

other similar places, represents a significant part of their daily food consumption.
 8

For many low-income people, street foods may be the cheapest and easiest way

to get a nutritionally balanced meal outside of the home.

Street food refers to foods and beverages prepared by and sold by

vendors on public spaces such as streets and festival grounds, and consumed by

customers on the go. These foods are less expensive than restaurant food and

are an alternative to homemade food. The places where street food is produced

and sold are open to dirt and contamination, and the hygiene, attitude, and

applications used by the sellers during the preparation and storage of the food

are insufficient (Sezgin, et. al., 2016).

Moreover, a large portion of the population relies on street food to meet

their nutritional needs. Food sold on the streets is inexpensive and readily

available. It is occasionally delivered to customers doorsteps. As a result, street

food not only meets the food needs of low income customers, but also of busy

customers, who do not have time to prepare their own food or go to other eating

establishments where the food is likely to be more expensive and the service

time consuming (Remize, 2014).

In addition, Buliyaminu et al, (2014), despite the enormous progress made

in food processing and global food supply in the last century, street food vending

remains popular in developing countries. The volume of trade involved and the

provision of employment for a significant portion of the rural and urban

populations demonstrate its contribution to the countries’ socioeconomic

development. However, because of the attitudes of practitioners throughout the

 9

chain, there has been persistent global concern about the risks of street food to

consumers’ health.

Kikiam and Benefits

According to Manguiat (2013), Filipinos like the mouth-watering street

meals that can be found all across the Philippines. A street food vendor will never

run out of people who want isaw, kikiam, fish balls, kwek-kwek, or those flour

breaded squid (calamares) deep fried in oil wherever there is a market, a heavily

trafficked road, school, church locations and streets corners and the most

popular street food is kikiam.

Meanwhile, kikiam, also known as quekiam, is a chinese dish that the

Filipinos have adopted and made their own. To clarify, the street food version of

kikiam is not the same as the authentic kikiam, which is made with ground pork

and vegetables and wrapped in a fried soy wrapper known as taupei or tawpe.

Also, the smell, and taste are similar, but I believe the majority of the ingredients

are flour. If you’re looking for a healthier alternative to kikiam. For this kikiam, you

can use any white fleshed fish fillet (Sanny 2014)

In addition, according to Manalo (2019), kikiam was a local adaptation of

Ngo hiang, which is composed of five spice-season ground pork and mince

shrimp. Kikiam is a sausage like dish and it was adapted right away ever since it

was introduced in the Philippines. It has a smooth, slick appearance and a range

of flavors.

Kikiam have different variety, in Chinese cuisine it contains mince meat

and vegetables and in Philippines version is consist of fish meat and a lot of
 10

fillers. And kikiam is no longer sold as a separate food item. It could also be used

to make dishes like pancit and lomi. It’s commonly used to highlight dishes that

are likely to satisfy a customer’s palate (Zenrooms, 2021).

According to Nutrition Rank (2021), kikiam has an average-calorie, low-

carb, average-fat and high-protein content. A one piece of kikiam weighing 88.7 g

contains at 164 kcal total Calories, 6g of Carbohydrates, 9g of total Fat, 15g of

Protein, 74mg of Cholesterol, 90mg of Sodium, 6% of Iron, 18% vitamin A, 9% of

vitamin C and 3% of Calcium.

However, kikiam is a sausage-like dish that has a Chinese origin and was

adopt right away ever since it was introduced in the Philippines. It has 3 major

processes: mix, mold and fry (Lutong Bahay, 2021).

According to Simeon (2017), pork, which is the main ingredient in kikiam,

is now experiencing a price increase, which could be a problem for kikiam

vendors and those who use kikiam as an ingredient in their dishes. The price of

kikiam has a tendency to rise in tandem with the price of its complementary

good, potentially harming the kikiam’s image. It is necessary to change the

customer’s affordability. Fish kikiam, a traditional Philippines finger food made

from minced fish meat mixed with shrimp meat and vegetable, wrapped in

soybean sheet, has a high chance of having a substitute for its main ingredient

because nowadays, Filipino do not only use pork but they have also tried using

seafoods in making kikiam (taupee).

 11

Characteristics of Kikiam

According to Escalona, (2017) kikiam’s color is brown and it is about or

almost the size of a pinky finger. The sauce reflects the taste, it is either sweet,

spicy or savory.

Furthermore, kikiam has a smooth and slick appearance and has range of

flavors and varieties (Manalo, 2019).

Kikiam Products using other Flours

According to Martelino (2018), discarded vegetable peels like carrots,

chayote and potatoes flour are used to produce veggie peel kikiam. This study

helps to create new flavor of kikiam for innovation.

Furthermore, Sayson (2022), stated that jackfruit seed flour is used in

making kikiam. The nutrients found in jackfruit makes the kikiam nutritious,

healthy and affordable.

 12

Conceptual Framework of the Study

Figure 1 diagram shows the interplay among the relationship of the input,

process and output. Input includes the ingredients which are the breadnut seeds

flour, fish, carrots, onion, salt, pepper, egg, oil, cornstarch, water and garlic,

process includes drying, grinding, mixing and deep frying, and the output is the

breadnut seeds kikiam.

INPUT PROCESS OUTPUT

Breadnut Seeds
Flour
sS
Fish Washing
sCarrots
Drying
Breadnut Seeds
Onion Grinding Kikiam
Salt Mixing
Pepper Shaping
Egg Deep Frying
Oil
Cornstarch
Water
Garlic

Vinegar

Fig. 1. Conceptual Framework of the Study

 13

Assumption of the Study

The study assumed that breadnut seeds can be developed and made into

kikiam and acceptable in terms of appearance, taste and texture.

 14

METHODOLOGY

This chapter presents the research design, research locale, research

respondents, research instrument, sampling procedure, research materials,

ingredients and procedure, data gathering procedure and statistical tool.

Research Design

The study used experimental research design to determine the

acceptability of breadnut seeds kikiam in terms of appearance, taste and texture.

The study used the hedonic scale through sensory evaluation sheet.

Research Locale

The study was processed at Food Laboratory Room 3 at University of

Southern Mindanao-Kidapawan City Campus and conducted at Barangay

Alibayon, Magpet, North, Cotabato.

Research Respondents

The respondents of the study were the ninety (90) randomly selected

residents from Brgy. Alibayon, Magpet, North, Cotabato ages 18 to 60 years old

who are lovers of street foods or kikiam.

 15

Research Instrument

The data was gathered using hedonic method of sensory evaluation

sheet. The researcher used the score sheet containing nine (9) point rating scale

to determine the development and acceptability of breadnut seeds in making

kikiam in terms of appearance, taste and texture. It has the highest rating of 9

and 1 as the lowest.

Table A. 9 – point Hedonic Scale of Breadnut Seeds Kikiam

Scale Interval Descriptive Equivalent

9 8.12 – 9.00 Like Extremely

8 7.23 – 8.11 Like Very Much
7 6.34 – 7.22 Like Moderately
6 5.45 – 6.33 Like Slightly
5 4.56 – 5.44 Neither Like nor Dislike
4 3.67 – 4.34 Dislike Slightly
3 2.78- 3.68 Dislike Moderately
2 1.89 – 2.77 Dislike Very Much
1 1.00 – 1.88 Dislike Extremely

Sampling Procedure

The researcher used purposive sampling with purposive technique in

selecting the respondents. The researcher asked the residents in Alibayon

Magpet North Cotabato ages 18-60 years old who are street food lovers to

evaluate the products. They were given the sensory evaluation score sheet for

them to rate the sample products according to their preference

 16

Research Materials, Ingredients, and Procedure

The researcher used the following materials: measuring cups, knife,

spoon, chopping board, mixing bowl, frying pan, strainer and wooden spoon. The

ingredients needed in the study were the following: breadnut flour, fish, carrot,

onion, salt, pepper, egg, cooking oil, cornstarch, garlic (minced), onion (minced),

and cooking oil.

The procedure in making breadnut flour: First collect breadnut seeds, then

wash it, removed the outer shell and slice it into julienne cut. Next, put it inside

the dehydrator with 90-degree Celsius temperature and arrange it to make it dry

quickly. After that gather the slice breadnut seeds and grind into grinding

machine. Repeat to grind until it will form into powdery like flour or the breadnut

seeds become powder.

The procedure in making kikiam are: First is to prepare and measure the

ingredients needed. Second, combine breadnut flour, fish, carrot, onion, salt,

pepper and egg in large mixing bowl and mix well. After mixing, Scoop an

amount of mixture and form into its forms evenly. Lastly, heat the cooking oil in

pan and fry the kikiam for 3 minutes or until it turns into golden brown then

remove from the pan and serve.

 17

Data Gathering Procedure

In gathering the data, the researcher prepared a letter of request address

to the Baranggay Captain of Baranggay Alibayon, Magpet, North Cotabato

asking to conduct the study.

Once approved, a survey to the ninety (90) residence at Alibayon, Magpet,

North Cotabato ages 18-60 years who loves street foods was conducted first to

make sure that they are familiar and has eaten the product. Ethics form was

explained and given to get their approval to be the respondent of the study. And

after that, the researcher explained on how to answer the questionnaire. A

survey evaluation sheet containing Hedonic scale for appearance, taste and

texture was used. Afterwards, the product was distributed. Once the

respondents are done answering, the score sheets were collected and kept for

confidentiality.

Statistical Tool

The frequency count and weighted mean were used to determine the

acceptability of breadnut seed in making Kikiam in terms of appearance, taste

and texture.
 18

RESULTS AND DISCUSSION

This chapter presents the presentation, analysis and interpretation of data

in appropriate tables with discussion.

Acceptability of Breadnut Seeds Kikiam in Terms of Appearance

Table 1 shows the acceptability of breadnut seeds kikiam in terms of

appearance. There were 90 respondents or the total number of frequencies. Out

of ninety (90) respondents there were (26) respondents rated as “Like Extremely”

or has a mean of 2.6 and (36) in “Like Very Much” or 3.2. Meanwhile, 1.48 as

mean of nineteen (19) respondents were rated as Like Moderately and nine (9)

respondents choose “Like Slightly”.

Thus, the acceptability of breadnut seeds kikiam in terms of appearance

got the weighted mean of the 7.88 which has a verbal description of “Like Very

Much”.

According to Manalo (2019), it implies that the breadnut seeds flour can

substitute to the all-purpose flour in making products same as kikiam in terms of

appearance. Kikiam has a slick and smooth appearance. This means that the

appearance of the products was similar to the commercialized kikiam. The

product has a balanced shape and form.

 19

Table 1. Acceptability of Breadnut Seeds Kikiam in Terms of Appearance

Scale f x Verbal Description

9 26
8 36
7 19
6 8
5 0
4 0
3 0
2 0
1 0
n = 90 x = 7.88
1 Like Extremely
1.42 Like Very Much
3.26 Like Moderately
1.46 Like Slightly
0 Neither Like nor Dislike
0 Dislike Slightly
0 Dislike Moderately
0 Dislike Very Much
0 Dislike Extremely
Like Very Much

Legend:
Scale Interval Descriptive Equivalent
9 8.12-9.00 Like Extremely
8 7.23-8.11 Like Very Much
7 6.34-7.22 Like Moderately
6 5.45-6.33 Like Slightly
5 4.56-5.44 Neither Like Nor Dislike
4 3.67-4.55 Dislike Slightly
3 2.78-3.66 Dislike Moderately
2 1.89-2.77 Dislike Very Much
1 1.00-1.88 Dislike Extremely

Acceptability of Breadnut Seeds Kikiam in Terms of Taste

Table 2 shows the acceptability of breadnut seeds kikiam in terms of taste.

There were 90 respondents or the total number of frequencies. Out of ninety (90)

respondents there were forty-five (45) respondents rated as “Like Extremely” or

has a mean of 4.50 and thirty (30) in “Like Very Much” or 2.67. And .78 as mean

of ten (10) respondents were rated as “Like Moderately” and five (5) respondents

choose “Like Slightly” has a mean of .33. Therefore, the acceptability of breadnut

seeds kikiam in terms of taste got the total mean of the 8.28 which has a verbal

description of Like Extremely. It implies that the breadnut seeds flour can
 20

substitute to the all-purpose flour in making kikiam in terms taste which the

product adds more tastier and has a unique taste of flavor.

Maangchi (2018), stated that kikiam taste is similar to chinese meatball

which taste umami where unique flavor comes from the five spices.

Table 2. Acceptability of Breadnut Seeds Kikiam in Terms of Taste

Scale f x Verbal Description

9 45 4.50 Like Extremely
8 30 2.67 Like Very Much
7 10 0.78 Like Moderately
6 5 0.33 Like Slightly
5 0 0 Neither Like nor Dislike
4 0 0 Dislike Slightly
3 0 0 Dislike Moderately
2 0 0 Dislike Very Much
1 0 0 Dislike Extremely
n = 90 x = 8.28 Like Extremely
Legend:

Scale Interval Descriptive Equivalent

9 8.12-9.00 Like Extremely
8 7.23-8.11 Like Very Much
7 6.34-7.22 Like Moderately
6 5.45-6.33 Like Slightly
5 4.56-5.44 Neither Like Nor Dislike
4 3.67-4.55 Dislike Slightly
3 2.78-3.66 Dislike Moderately
2 1.89-2.77 Dislike Very Much
1 1.00-1.88 Dislike Extremely

Acceptability of Breadnut Seeds Kikiam in Terms of Texture

In terms of Texture, there were twenty-seven (27) respondents rated as

“Like Extremely” or has mean of 2.70 and twenty-six (26) for “Like Very Much” or

has a mean of 2.32. However, twenty-nine (29) or 2.26 for “Like Moderately” and

eight (8) or .53 respondents rated as “Like Slightly”. Therefore, the acceptability
 21

of breadnut seeds in making kikiam in terms of flour has a total mean of seven

7.81 with a descriptive equivalent of “Like Very Much”. This implies that when

breadnut seeds turn to flour it has a capacity to replace the all-purpose flour in

making kikiam even it has a rough in texture. In addition, Manny (2018) stated

that kikiam has rough texture same as the product in this study.

Table 3. Acceptability of Breadnut Seeds Kikiam in Terms of Texture

Scale f x Verbal Description

9 27 2.70 Like Extremely
8 26 2.32 Like Very Much
7 29 2.26 Like Moderately
6 8 0.53 Like Slightly
5 0 0 Neither Like Nor Dislike
4 0 0 Dislike Slightly
3 0 0 Dislike Moderately
2 0 0 Dislike Very Much
1 0 0 Dislike Extremely
n = 90 x = 7.81 Like Very Much
Legend:
Scale Interval Descriptive Equivalent
9 8.12-9.00 Like Extremely
8 7.23-8.11 Like Very Much
7 6.34-7.22 Like Moderately
6 5.45-6.33 Like Slightly
5 4.56-5.44 Neither Like Nor Dislike
4 3.67-4.55 Dislike Slightly
3 2.78-3.66 Dislike Moderately
2 1.89-2.77 Dislike Very Much
1 1.00-1.88 Dislike Extremely
 22

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter contains the summary, conclusions, recommendation and

suggestion for further study.

Summary

This study entitled” Breadnut Seed Kikiam” which aimed to determine the

acceptability of breadnut seeds in making kikiam in terms of appearance, taste

and texture. Wherein, the breadnut seeds have been sliced and processed into

dehydrator and grinding machine to have a powdery result like flour. The product

was evaluated by the 90 residences of Baranggay Alibayon, Magpet, North

Cotabato ages 18-50 years old using the Sensory Evaluation Score Sheet.

The study showed that breadnut seed kikiam in terms of appearance got

7.88 or “Like Very Much”.The product has a balanced shape and form. Which

implied that the appearance of the products was similar to the commercialized

kikiam. In terms of taste, it has a total mean of 8.28 and was rated “Like

Extremely” which means that the product has a good taste. And in terms of

texture, it has a mean of 7.81 and was rated “Like Extremely”.

Conclusion

Based on the study’s findings, the researcher concluded that breadnut

seed flour has a good quality in making kikiam. It produced similar quality to a

standard street food kikiam, yet the breadnut seed kikiam are richer in taste. But
 23

it needs more enhancement on the quality of texture and appearance to compete

the existing kikiam. The product was accepted by the respondents based on the

results.

Recommendations

Based on the results, the researcher recommends the following for the

betterment of the study:

1. Conduct Proximate Analysis of breadnut seed kikiam.

2. Develop more breadnut seed flour into pastry products.

3. Conduct a breadnut seed flour nutritional analysis to check its

nutritional value.

4. Conduct a study on the shelf life of breadnut seeds kikiam.

 24

LITERATURE CITED

Abiodun and Adeleke ( 2010). Comparative studies on nutritional composition

offourmelonseedsvarieties.https://scialertnet.cdn.ampproject.org/v/s/sciale
rt.net/abstract/amp.php?

Buliyaminu et al (2014). Safety of street foods in Agartala, North East India

from https://scholar.Google.com/scholar/?hl=en&as_sdt =0,5&qsp= 1&q=
literature+street+foods&qst=ib=d=gs_qabs&u=%23p%3DNA1XmLUnn YJ

Lee, Royal (2022). The making of flour 1 Royal Lee organics. from https
www.organicsbylee.com/the-making-of-flour/

Lutong Bahay (2021). Homemade kikiam. at from http ://lutong bahay recipes
com/homemade-kikiam/

Manalo L. ( 2019). Homemade kikiam. from https://www.kawalingpinoy .com

/homemade-kikiam/

Manguiat, L., et al (2013). Microbiological quality of chicken - and pork- based

street- vended foods from Taichung, Taiwan, and Laguna, Philippines.
from https://www.sciencedirect.com/science/article/pii/SO74000201300
0749

Microbiological Quality of street Food (2013). from https// www.ncbi. nlm.nih.gov/

Pmc 3articles/PMC5389072/

Mohammed M, et.al (2011). Breadnut. from https://www. science irect.com /topic

s/agricultural-and-biologicalsciences

Manny (2014). Panlasangpinoymeatrecipes. com /fish - kikiam. htm from https//

www.panlasangpinoymeatrecipes.com/fish-kikiam.htm

Nelson F.( 2018). Breadfruit and breadnut nutritional facts. from http //delishably
.com Fruits/Breadfruit-and-Breadnut-Nutritional-Facts

Nutrition Rank (2021). Kikiam. from https:.//. www.nutritionalrankcom/node/59214

0

Remize F. (2014). Food Safety Challenges towards to Safe, Healthy, and

Nutritious Street Foods in Bangladesh. from
https://scholar.Google.com/scholar/?hl=en&as_sdt=0,5&qsp=1&q=literatur
e+street+foods&qst=ib=d=gs_qabs&u=%23p%3DNA1XmLUnnYJ
 25

Reseachgate( 2021). Flour as dietary fiber source in chicken sausage . from

https://www.researchgate.net/publication/216690248BREADNUT_Artocar
pus_camansis_FLOUR_AS_DIETARY_FIBER_SOURCE_IN_CHICKEN_
SAUSAGE

Specialtyproduc e (2021). Kamansi. from https :// specialty produce . com/

produce /Kamansi_13742.php

Sezgin A. et a l(2016). Safety of street foods in Agartala , North East India

from http://www.hindawi.com/journals /ijfs/2014/483519/

Simeon B. (2017). Tight supply using pushing up pork prices from

http//www.philstar. com. business/ 2017/ 04/ 18/1691197/tight-supply
pushing - pork- prices

Verywell fit 2021. Breadfruit nutrition facts. from https: // www.very wellfit. com/
breadfruit-nutrition-facts-calories- carbs-and-health-benefits-4773017

Viola S. (2013). Breadfruit. http://global breadfruit. com/ about/ why -bread fruit/

Zenroom Blog (2021). Must try street foods. from https : // www. google.com/
amp /s/wwwzenroons.com/blog/post/street-food philippines/am
 26

APPENDICES
 27

APPENDIX A

Letter Request
Republic of the Philippines
UNIVERSITY OF SOUTHERN MINDANAO-KIDAPAWAN CAMPUS
Sudapin, Kidapawan City, North Cotabato

Hon. FRANKLIN S. BAQUILLOS

Barangay Chairman
Brgy. Alibayon, Magpet

Sir:

Greetings of Peace and Solidarity!

The undersigned is a Bachelor of Industrial Technology major in Food and

Beverage Preparation and Service Management student of college technology of
University of Southern Mindanao Kidapawan City Campus.

In line with this, she would like to request your good office to conduct her survey
of her research study entitled” Develop of Breadnut seed in Making Kikiam”,
among the ninety (90) respondents of Barangay Alibayon, Magpet particularly in
Purok Sampaquita. The researcher will ensure to follow the IATF health protocol
Standards.

She is hoping for your kind and positive response. Your approval will be a great
help to the success of this study.

Sincerely Yours,

(Sgd.) JEZIEL L. RAYMUNDO

Researcher

Noted:

(Sgd) JOSEPHINE G. GONZAGA, PhD

Adviser

Approved:

(Sgd) Hon. FRANKLIN S. BAQUILLOS

Barangay Chairman
 28

APPENDIX B
Research Instrument
Republic of the Philippines
UNIVERSITY OF SOUTHERN MINDANAO-KIDAPAWAN CAMPUS
Sudapin, Kidapawan City, North Cotabato

Dear Evaluators,
Greetings!
The undersigned will be conducting research entitled “Breadnut Seeds
Kikiam”. In this connection, the researcher would like to request you as one of
the evaluators of the said study.
Thank you.
Trully Yours,
(Sgd.) JEZIEL L. RAYMUNDO
Researcher

Name: (optional) Date:________________

Directions: Rate the sample product and mark a check on the box how much
you like or dislike the product. Rate the scale to show the level of develop of the
said study
1. How much do you like the appearance of the sample?
Like Extremely
Like Very Much
Like Moderately
Like Slightly
Neither Like or Dislike
Dislike Slightly
Dislike Moderately
Dislike Very Much
Dislike Extremely
 29

2. How much do you like the taste of the example?

Like Extremely
Like Very Much
Like Moderately
Like Slightly
Neither Like or Dislike
Dislike Slightly
Dislike Moderately
Dislike Very Much
Dislike Extremely

3. How much do you like the texture of the sample

Like Extremely
Like Very Much
Like Moderately
Like Slightly
Neither Like or Dislike
Dislike Slightly
Dislike Moderately
Dislike Very Much
Dislike Extremely
Comments:______________________________________________________
________________________________________________________________
________________________________________________________________

______________
Signature
 30

APPENDIX C

Research Ethics Information Sheet

31
32
 33

APPENDIX D

Standard Recipe in Making Flour

Ingredient :

 Whole grain

Procedures:

1. Harvest and dry the grains.

2. Scoop the grain into the grain hopper on top of the mill or grinding

machine.

3. Turn the power switch on.

4. Continue to add whole grain to the hopper if needed or machine.

5. Turn off the mill when all grains or kernels have been milled or grind.

6. Checked the fineness of the flour in the flour bowl.

7. Remove the bowl cover from dispensing chute and bowl

8. Quick clean up.

Source: Lee, (2022)

 34

APPENDIX E

Standard Recipe of Kikiam

Ingredients:

 2 cups all-purpose flour

 ½ cup fish, minced
 1 medium carrot, minced
 1 medium onion, minced
 2 tbsp salt
 1 tsp. sugar
 1 tbsp garlic powder
 1 tbsp onion powder
 ½ tsp ground black pepper
 1 tbsp cornstarch (diluted in 2 tbsp water)
 1 cup cooking oil

Procedures:

1. Combine all-purpose flour, onion, garlic and onion powder, salt, and
pepper in a large mixing bowl and mix well.
2. Roll the sides until a sausage-like figure is formed.
3. Dip your fingers in the diluted cornstarch
4. Heat the cooking oil in a pan.
5. Pan-fry the kikiam until turns golden brown.
6. Remove from the pan and then slice into serving pieces.

Source: Montala, (2020)

 35

APPENDIX F

Experimental Recipe in Making Breadnut Seeds Flour

Ingredients:

 Whole breadnut seeds

Procedure:

1. Harvest, wash, slice and dry the breadnut seeds.

2. Scoop the dried breadnut seeds into the grain hopper on top of the mill or

grinding machine.

3. Turn the power switch on.

4. Continue to add sliced breadnut seeds to the hopper if needed or machine.

5. Turn off the mill when all dried breadnut seeds have been milled or grind.

6. Checked the fineness of the flour in the flour bowl.

7. Remove the bowl cover from dispensing chute and bowl

8. Quick clean up.

 36

APPENDIX G

Experimental Recipe of Breadnut Kikiam

Ingredients:

 2 cups breadnut seeds flour

 ½ cup fish, minced

 1 medium carrot, minced

 1 medium onion, minced

 2 tbsp salt

 1 tsp. sugar

 1tbsp garlic powder

 1 tbsp onion powder

 ½ tsp ground black pepper

 1 tbsp cornstarch (diluted in 2 tbsp water)

 1 cup cooking oil

Procedure:
1. Combine breadnut seeds all-purpose flour, onion, garlic and onion powder,
salt, and pepper in a large mixing bowl and mix well.

2. Roll the sides until a sausage-like figure is formed.

3. Dip your fingers in the diluted cornstarch

4. Heat the cooking oil in a pan.

5. Pan-fry the Breadnut seeds kikiam until the r turns golden brown.

6. Remove from the pan and then slice into serving pieces.
 37

APPENDIX H

Documentation of Production

1. Washing the breadnut 2. Julliene cut slice thinly 3. Arrange on trays

seed

4. Using the dehydrator 5. Breadnut seeds flour 6. Mise en place

 38

7. Mixing 8. Cooking 9. Final product

 39

APPENDIX I

Documentation of Testing
 40

APPENDIX J

Curriculum Vitae

A. PERSONAL DATA:

Name : Jeziel L. Raymundo

Address : Marigaeg, Salaman , Lebak, Sultan, Kudarat
Date of Birth : December 14 1997
Place of Birth : Marigaeg, Salaman, Lebak, Sultan, Kudarat
Sex: Female
Religion : Roman Catholic
Father : Joseph L. Raymundo
Mother : Elsie L. Raymundo
Siblings : Shiela Mae L. Raymundo
Raymart L. Raymundo
Ailen L. Raymundo

B. EDUCATIONAL ATTAINMENT:

Tertiary University of Southern Mindanao Kidapawan

City Campus
Bachelor of Industrial Technology (BIT)
Major in Food and Beverage Preparation and
Service Management
2021-2022

Secondary Lebak Legislated National High School

2013-2014

Elementary : Ampad, Guiabar, Memorial Elementary School

2009-2010

C. AFFILIATION

Academic KICTHRA
2019-2021
 41

D. TRAINING AND SEMINARS ATTENDED

February 16, 2021 Mental Wellness Adjustment to Academic Pressures

and Effective Coping Strategies in the New Normal
Via zoom and Facebook Live stream

February 18, 2021 Readiness for the World of Work and Career Trends
and Opportunities in the New Normal
Via zoom and Facebook Live stream

March 04, 2021 Webinar on HIV and AIDS Awareness

Via zoom and Facebook Live stream

March 08, 2021 Webinar on Sexual Health and Family Planning

Via zoom and Facebook Live stream

March 12, 2021 Webinar on Front desk, Kitchen, Food and Beverage
and Housekeeping Services
Via zoom and Facebook Live stream

March 16, 2021 Webinar on Breast Cancer Awareness

Via zoom and Facebook Live stream

March 22, 2021 Webinar on Dental Health

Via zoom and Facebook Live stream

March 25, 2021 Industrial and Occupational Safety

Via zoom and Facebook Live stream

March 29, 2021 Fire Safety and Prevention

Via zoom and Facebook Live stream

April 07, 2021 Personality Development and Public Relation

Via zoom and Facebook Live stream

April 12, 2021 Food Safety and Food Service Management

Via zoom and Facebook Live stream

CERTIFIED TRUE AND CORRECT:

JEZIEL LABANON RAYMUNDO

raymundo.jeziel.14@gmail.com
09484647935